It’s always a good time for Browned Butter Crinkle Cookies, but I find these especially crave-worthy during the holidays (I love good cookie exchange!).
These little beauties aren’t just visually stunning with their crackly, sugar-dusted exteriors, they are also flavor-packed with each bite bursting with nutty browned butter goodness.
Here’s why you’ll be head over heels:
- Nutty, caramelized flavor: Browned butter is the magic ingredient, infusing the cookies with a deep, toasty richness that’s simply irresistible.
- Melt-in-your-mouth texture: These cookies are soft and chewy with a slight crumble, thanks to the perfect balance of flour and cornstarch.
- Cracked crinkled goodness: Powdered sugar coating creates a beautiful visual texture and adds a delightful sweetness that contrasts with the buttery base.
Looking for more holiday cookie recipes? Italian Rainbow Cookies, Chocolate Raspberry Rugelach, and Tender Chocolate Chip Mandel Bread are some of my personal favorites!
Let’s get baking!
Ingredient Notes
- Unsalted butter: This gets turned into nutty browned butter on a stove top before being mixed with granulated sugar.
- Eggs and pure vanilla extract: The eggs add structure to the cookie dough, while the extract adds depth of flavor and a slight sweetness. If you’ve ever wanted to try making homemade vanilla extract, it’s easy and so fragrant!
- Dry ingredients include: cake flour, baking powder, ground cinnamon, and Kosher salt.
Don’t forget confectioners’ sugar, which you’ll need for dusting the cookie dough in before baking. This is what gives them their snowflake-like appearance!
Step-by-Step Instructions
- Brown the butter: Melt butter in a saucepan over medium heat. Watch closely! It will foam, sputter, and eventually turn golden brown with nutty flecks. Remove from heat and let cool slightly.
- Cream the sugars and butter: In a large bowl, whisk together the sugar and browned butter, then mix until well combined.
- Beat in the wet ingredients: Add the eggs and vanilla extract one at a time, beating well after each addition.
- Dry ingredients join the party: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add to the wet ingredients, mixing until just combined. Don’t overmix!
- Chill and roll: Cover the dough and refrigerate for at least 1 hour, or until firm. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Get crinklin’: Roll tablespoons of dough into balls and then roll them in the powdered sugar to coat. Make sure to leave some cracks showing! Place on prepared baking sheets, leaving space for spreading.
- Bake to golden perfection: Bake for 11-13 minutes, or until the edges are golden brown and the centers are slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely or enjoying warm.
Ensure A Gorgeous Crackle
Make sure the dough is chilled and you don’t overmix it. The cracks form from the steam created during baking. Also, because butter contains water (amounts will vary based on the brand you use), this effects the cracks too. With a standard crinkle cookie, you could substitute oil for butter, but for this recipe where we wanted the browned butter taste, you’ll likely end up with less defined crinkles. That’s ok, they still look and taste amazing!
My Best Tips!
- Ensure the browned butter cools sufficiently before incorporating it into the dough to prevent scrambling the eggs.
- Don’t skip chilling the dough. It helps the cookies maintain their shape and enhances flavor.
- Use a small cookie scoop for even portioning and perfect-sized cookies.
- Don’t flatten the dough balls before baking! The natural spread creates the classic crinkled look.
- Let the cookies cool completely before storing them.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can refrigerate the cookie dough for up to 48 hours before baking.
- Leftovers and storage: Baked cookies can be stored in an airtight container at room temperature for up to a week.
- To freeze: The cookie dough balls can be frozen for up to 3 months. When ready to bake, let them thaw in the refrigerator overnight before rolling in powdered sugar and baking as directed.
Enjoy Warm!
Enjoy these cookies warm with a tall glass of cold milk, a scoop of vanilla ice cream, or alongside your favorite hot beverage for a cozy treat.
More Cookie Recipes To Try!
Chewy Dark Chocolate Chip Cookie Butter Cookies Bakery-Style Black And White Cookies Biscoff Cookie Butter Skillet Cookie 5-Ingredient Rosemary Shortbread Cookies Browned Butter Miso Chocolate Chip Cookies
Ingredient Substitutions
- Cake flour can be replaced with all-purpose flour, whole wheat flour, or a gluten-free flour blend. Take 1 cup of all purpose flour, spooned and leveled, then remove 2 tablespoons. Replace with 2 tablespoons of cornstarch, then sift together before using.
- Gluten-free flour: I haven’t tested these with gluten-free flour but if you give that a try, be sure to use the tip above for making cake flour at home and be sure to sub in 2 Tbsp cornstarch.
- Butter: You can definitely use salted butter if you like! Will be a bit more savory.
Each bite is more delicious than the last! Be sure to double the recipe so you can freeze half the cookie dough for later. Always so nice to grab a few out of the freezer and bake a few off after a long day. Yum!
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Soft, Chewy Nutty Browned Butter Crinkle Cookies
Equipment
Ingredients
- ⅔ cup (10 Tbsp; 150g) unsalted butter, cut into cubes
- 1¼ cups (250g) granulated sugar
- 2 large (100g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅔ cups (340g) cake flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of Kosher salt
- ½ cup granulated sugar, for dusting
- ½ cup confectioner’s sugar, for dusting
Instructions
- Brown the butter. Place ⅔ cup (150g) unsalted butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns foamy and is a deep golden brown color, about 3-5 minutes. Cool for 5 minutes.
- Mix wet ingredients. Place the cooled butter in the bowl of a stand mixer fitted with paddle attachment. Add 1¼ cups (250g) granulated sugar, then beat until well mixed. Add eggs, one at a time, beating after each addition, then add 2 tsp vanilla extract.
- Add the flour. Add 2⅔ cups (340g) cake flour, 1 tsp baking powder, ½ tsp ground cinnamon, and a pinch of Kosher salt. Beat on low speed until thoroughly mixed. Cover with plastic wrap, then transfer the cookie dough to a fridge and chill for 1 hour.
- Roll in sugar. Place ½ cup of granulated sugar in a small bowl and ½ cup powdered sugar in a second bowl. Preheat an oven to 350°F (175°C), then line two baking sheets with parchment paper. Roll about 1 tablespoon of cookie dough into a round uniform ball, then roll it in the powdered sugar until it’s coated evenly on all sides. Place on the prepared baking sheet, then repeat with remaining cookie dough. Ensure there’s at least 2-inches in between cookies. Bake in batches (or on multiple baking sheets) as needed.
- Bake the cookies. Transfer to a preheated oven and cook for 11-13 minutes, or until the cookies have puffed up. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To make-ahead: You can refrigerate the cookie dough for up to 48 hours before baking.
- Leftovers and storage: Baked cookies can be stored in an airtight container at room temperature for up to a week.
- To freeze: The cookie dough balls can be frozen for up to 3 months. When ready to bake, let them thaw in the refrigerator overnight before rolling in powdered sugar and baking as directed.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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